In a heat-resistant container, place the chopped chocolate.
The thick cream should be heated in a small casserole until it begins to freeze.
Place the warm cream on top of the chocolate and let aside for two or three minutes to cool.
Keep stirring until the chocolate has melted and the mixture is smooth.
If you’re using butter, add it now. Before using the ganache, let it cool somewhat.
Get the glaze (facultative) ready:
Mash the ramolli butter until it becomes creamy in a large bowl.
Gradually add the powdered sugar and beat until smooth consistency is achieved.
Add the vanilla extract and heavy cream, and beat until the mixture is light and fluffy.
If you’re using it, mix in the white chocolate chips until everything is well combined.
Piecasse à assembler:
On a serving platter, place a layer of chocolate cake.
Pour la garniture crémeuse uniformement sur le plat.
Put the second layer of cake on top.
Place the chocolate ganache on top of the cake, spreading it out evenly.
Pour du glaçage sur les bords du gâteau pour en adorner, if vous le souhaitez.
Providing service:
Give the cake about half an hour to cool before cutting it.
Indulge in this decadent chocolate cake and enjoy!
Every chocolate lover will be impressed and delighted by this chocolate cake topped with a créme garniture and ganache. Then, please!
